Overview

This is a super easy and quick raw pizza crust recipe that actually tastes awesome and is a perfect base for raw pizza because it has a very neutral flavor with just a hint of Italian pizza spices. A dehydrator is required.
  • Prep Time

    15 min
  • Total Time

    9 hours 15 min
  • Suggested Servings

    6 servings
  • Yield

    6 small pizza crusts
  • Shelf Life

    Store blank crusts in freezer
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. Throw almonds in food processor. Start processing and keep going until they look almond meal. This is the most important step. Basically, it should look almost as fine as flour. You are creating flour out of almonds!
  • 2. Throw your almond meal in a big mixing bowl.
  • 3. Add the rest of the ingredients to the bowl that contains the almond meal. Stir/combine with a wooden spoon or even your hands. Your recipe should now resemble the texture of pizza dough!
  • 4. Make small pizza crusts out of the dough. You want them quite thin, about 1/4 inch thick. You can try to use a rolling pin, but in my experience the dough is a bit too sticky to roll. I usually make 8 or so single-serving pizza crusts using my dry, clean hands. If your hands get too sticky wash your hands and dry them again.  It's easiest to make your raw pizza crusts into circles, but it's also fun to shape them into triangles (make a square out of the dough and then cut into a triangle with a knife so you get clean edges), like pizza slices. However, only bother trying to make triangles if you are going to have guests over for dinner.
  • 5. Place your raw pizza crusts on parchment paper or teflex sheets inside your dehydrator. Dehydrate on high for 1 1/2 hours, then reduce heat to 105 degrees and dehydrate for another 7-10 hours or so. Halfway through dehydrating your raw pie crusts you should remove the parchment/teflex  and flip the pie crusts over so that the air can circulate better. Dehydrate them until completely dry.
  • 6. Once your raw pizza crusts are done store them in a big ziploc bag and place in the freezer. That way you have raw pizza crusts ready to be thawed and used whenever.  :)

The Rawtarian's Thoughts

By The Rawtarian

Raw pizza crust recipes have always scared me. Why are there so many ingredients? Why do all the raw pizza recipes use "buckwheat" and "zucchini" and other raw ingredients that I never keep in my pantry on a regular basis?? I have been a 100% raw vegan for over 2 years and I have never attempted raw pizza because I feel overwhelmed whenever I look at a raw pizza recipe... Too many ingredients and steps!!

So here you go. I have finally tackled this for you: a super easy and quick raw pizza crust recipe that actually tastes awesome and is a perfect base for raw pizza because it has a very neutral flavor with just a hint of Italian pizza spices.

Oh now, are you wondering how the @#$%#@ do you actually make raw pizza? Let's not overcomplicate things here. Basically, first you need raw pizza crusts. Make them first and store them in your freezer. That's step one. Don't think about anything else yet!

PS: If anyone is wondering about what the heck to do with a dehydrated pizza crust here's a sneak-peak into what to do with it:

Take a dry pizza crust (one that has already been dehydrated). Spread with raw pizza sauce or raw pesto. Top with your fav pizza toppings (pineapple, green pepper, sun dried tomatoes, mushrooms, whatever) then dehydrate for 2 hours or so - just to warm it up and to get the veggie toppings to dry up a bit. Tadah! Pizza :)

Nutrition Overview

A-grade
  • This recipe is very low in Carbohydrates.
  • This recipe is low in Sodium.
  • This recipe is an amazing source of Vitamin E.
  • This recipe is an excellent source of Riboflavin.
  • This recipe is a good source of Protein, Dietary Fiber, and Iron.
  • This recipe is a noteworthy source of Calcium, Vitamin B6, and Vitamin K.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

194 votes
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Love the recipe-- have been vegan- vegan/raw for four weeks now-- life changing. I've never had more energy in my life and I've lost 12 pounds and never feel hungry. My question is this: Now that I made the crust, and stored it in the freezer, how do I reheat? Put it back in the dehydrator? Can I store it in the refrigerator? Thank you so much! Love your site (just made your delicious "Ranch" dressing, too)!

186 votes
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Hi Brian! Sounds like you are on a ROLL! Well done :)

Great question.

If you want to use them, just take them 1 (or however many you want to use) out of the freezer and put in fridge to let them thaw out and get back to normal.

Then, once they have defrosted in the fridge, just add a sauce (the raw ranch works great!) and some chopped veg (green pepper, sundried tomatoes, onions, etc) then dehydrate for 1-2 hours.

PS: You don't HAVE to freeze them at all, you can make pizzas with them once the crust is dehydrated. You could conceivably make your crusts, then once the crust is ready just add sauce and veg, pop back into dehydrator for a couple more hours.

Hope this helps!

175 votes
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Back in the 60's,while living a rustic lifestyle, we built all kinds of fancy solar dehydrators. However, the one that always worked best was the old car. Just remember to leave a crack in the window to let the moisture out...

All

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Hello..what if you don't have a dehydrator?
Can't make it?

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Hi Vanessa,

Nope, can't make it :) Best to try some other recipes first!

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I've read that the almonds should be soaked before eaten - would soaking alter the recipe?

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Hi Natasha,

Yes, you can soak them if you want, but it's not necessary. Do pat them dry before processing though.

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I made the crusts yesterday, put them in the dehydrator and they were ready this morning. I took a bite of the one I broke in half. Dang it! It was good....but not nearly as good as it tasted once I put the goodies on top!!!!! I hand-crushed a mixture of young greens and sliced up some red bell pepper really thinnly; then coated that mixture with a little olive oil and sea salt; then I put some crushed raw garlic on top of the crust and put that, plus the veggies in the dehydrator for about an hour to warm up. After that, I assembled the pizza, added some sliced, grape tomatoes and devoured it!! My goodness!! I'm going for seconds. I'm going to have to make more to last throughout the week for work.

Oh yeah....by the time I made my spongy bread and whatever else I made to freeze for the week or two...I was out of almonds, so I used Brazil nuts for the crust. Great substitute (tons of Selenium)!

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Sounds like you have it all well in hand! :)

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Might oregano work in place of thyme?

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Yes! For sure

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Hello,
I wondered what I could substitute the flax seeds with? My skin reacts terribly to the oils in flax!

63 votes
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Hi Adriane, you could try ground chia seeds instead (chia seed meal)

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Could you just use almond meal if you don't have a processor?

Posted from The Rawtarian's Raw Recipes App

61 votes
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Definitely Rebekah - as long as your flaxseed is already ground also (AKA flaxseed meal)

67 votes
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Great recipe!! The first time I made these it was difficult to spread the mixture. This time I placed a piece of Saran Wrap over the balls of dough and pressed down to form the crusts. So much better!! It worked beautifully.
Please keep posting more recipes.
I also loved your tomato sauce. I added a few dates to add a little more sweetness. Delicious!

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Hi Kristine,

Nice idea with the saran!!!!!!

57 votes
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Can I substitute the almonds for anything in this recipe? Thanks!

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Cashews would work out great instead of almonds. Hope they turn out well for you, Jessica!

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Soulfulll's Review

Raw pizza crust recipe
5
5 out of 5

Made this last night and had to leave early for a 12 hour shift at work. I tasted a corner and it was delish. Can't wait to make some pizza on my ready made crust! I also had a friend make some ranch (last night) for my BLT for work today so the rest can go on my pizza later- yum ^_^

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Woohoo you are on a roll, Jessica!!! Hopefully your BLT will keep you going on your 12hr shift! Mmm jealous of the pizza you'll be having later. yum!

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Can I just heat the pizza up in the oven after I top it? Obviously I need to still dehydrate the crust, but once that's done and I top it, will the oven work fine for faster results and also to retain some of the juices in the food? Or will that mess it up somehow?

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Hi Nikol, I haven't done the oven myself, but at a low temp just for the reheating procedure (not the first dehydrating part) will probably be fine, although it may crumble a bit in the oven.

PS: Nice abs in the avatar!

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Louise's Review

Raw pizza crust recipe
5
5 out of 5

This is by far the *best* recipe for crust I have ever had. I dream about this pizza!

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Lol love it Louise! Sweet dreams :)

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I'm new to raw and dehydrating,have just made the base recipe of yours in one big round base ,been dehydrating for several hours,doesn't look like I will be able to invert,as centre very mushy ...can get the dehydrator to give good wrap results !! Please can you give me some tips
Thanks

29 votes
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I dehydrated mine in a gardenmaster dehydrator last night and it was dry. I didn't bother with parchment paper since I knew it wouldn't fall through the cracks. I made it as thin as I could and cut it into rectangles (like they used to give you in school) so that it would fit in the dehydrator better. I posted a picture of how I made it work for me in the comments here. Hope that helps!

34 votes
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Quick answer is two-fold:
(1) increase the heat for the first hour
(2) spread out thinner

But also, round dehydrators generally suck :) The air doesn't circulate properly in them.

Best dehydrator is 9-tray excalibur, hands down. But... it is expensive! http://tinyurl.com/ah6o3qt

You can also get a Vegikiln - they are cheaper, white, not as "reputable" but they get the job done: http://tinyurl.com/avb59e3

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What could I substitute for olive oil? Thanks!

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I'm going to try it without the oil and a little extra water. There's already a stack load of oil in the nuts and seeds so I don't want to be adding more either. Fingers crossed it works.

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Hi Jason! Let me know how it turns out! :)

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Seems to have held ok. I spread the base a little thin I think but it has held minus the oil. I can imagine it would bind so much better with it though if you're not concerned about eating the extra oil.
Recipe tastes great though and makes super tasty snack pizzas.

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Ah, good to know. Thanks, Jason! :)

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I have been able to successfully use my electric oven as a dehydrator. I put a couple of small 4" fans inside to help circulate the air, and leave the door propped open (about an inch at the top). I put a thermometer inside to measure the heat levels, and at the very lowest setting, I get a fairly consistent internal air temperature of between 100 and 115 degrees. It might spike up a little higher when the heating element kicks on, but it only stays on for about a minute when it does...not really long enough for the food temperature to spike as well. From what I've researched, most dehydrators cycle on and off and do not have consistent temperatures either...so I think mine works just as well :)

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Laura Jane,
This was yummy! Thank you for this website! You make going Raw easy and delicious!

Laina

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Hi Laina, so glad you enjoyed!

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Love the recipe-- have been vegan- vegan/raw for four weeks now-- life changing. I've never had more energy in my life and I've lost 12 pounds and never feel hungry. My question is this: Now that I made the crust, and stored it in the freezer, how do I reheat? Put it back in the dehydrator? Can I store it in the refrigerator? Thank you so much! Love your site (just made your delicious "Ranch" dressing, too)!

Top Voted
186 votes
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Hi Brian! Sounds like you are on a ROLL! Well done :)

Great question.

If you want to use them, just take them 1 (or however many you want to use) out of the freezer and put in fridge to let them thaw out and get back to normal.

Then, once they have defrosted in the fridge, just add a sauce (the raw ranch works great!) and some chopped veg (green pepper, sundried tomatoes, onions, etc) then dehydrate for 1-2 hours.

PS: You don't HAVE to freeze them at all, you can make pizzas with them once the crust is dehydrated. You could conceivably make your crusts, then once the crust is ready just add sauce and veg, pop back into dehydrator for a couple more hours.

Hope this helps!

Top Voted
23 votes
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Hello,
I would like to buy a dehydrator to make raw pizzas, breads, crackers and dried fruit. Can you recommend me a decent dehydrator please because I have never used one and it is very difficult to choose - there are so many different ones at the market nowadays.
Thanks.

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Hi Kasia,

Best dehydrator is 9-tray excalibur, hands down. But... it is expensive! http://tinyurl.com/ah6o3qt

You can also get a Vegikiln - they are cheaper, white, not as "reputable" but they get the job done: http://tinyurl.com/avb59e3

You should get a 8-to-10-tray, and do not get a round dehydrator.

23 votes
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Hello! This looks soo yummy!! I don't have a dehydrator yet so do you think I could make this in the oven at a low temp? I know it wouldn't be 100% raw but I want to try this really bad!! Thanks for the recipe!

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Hi Stacey, no sorry. It will not work in a regular oven. Best to hold off until you get a dehydrator :)

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I was wondering what dehydrator you recommend? I amalways concerned about bpa and did not know how that works with the teflex sheets. I have looked into it and can't seem to figure it out. Thanks for the greatblog! april :)

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Hi April, I don't tend to use teflex - I usually use parchment paper since it's disposable (less to clean. 

Best dehydrator is 9-tray excalibur, hands down. But... it is expensive! http://tinyurl.com/ah6o3qt

You can also get a Vegikiln - they are cheaper, white, not as "reputable" but they get the job done: http://tinyurl.com/avb59e3

You should get a 8-to-10-tray, and do not get a round dehydrator.

19 votes
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I've been wanting to go raw and just got a dehydrator. The one thing I've been having a hard time imagining going without is baked products - bread, crackers, pizza dough, etc. - and LOVE that I found your website!

If I used prepackaged almond meal or almond flour in your recipes, how much flour would I use (since the recipe measures the almonds whole prior to grinding)? Grinding the whole almonds is probably best nutritionally, but just I'm just curious :)

Thank you for such a wonderful raw recipe resource!

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Hi Savannah, you can use a 1:1 ratio (or perhaps slightly less pre-ground flour).

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Do you have any recipes that do not use almonds? They are very expensive. Not practical for those on a budget.
I also wanted to point out that you mention buying flax seeds pre-ground, but flax seed go rancid very quickly and even more quickly if pre-ground, I've always read that you shouldn't by flax seed pre-ground because of that. Rancid flax seed tastes fishy, not very appetizing!

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Hi Dawn, you could try substituting the almonds for sunflower seeds in this recipe. I haven't tried it myself but it is a reasonable substitution. Also, you may be interested in episode number 5 of the raw food podcast, which outlines what nuts can be substituted http://www.therawtarian.com/rfp05-nut-substitutions

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I just put a batch of pizza dough in the dehydrator. I didn't have flax meal so I put a cup of flax seed in my vita mix and put the almonds on top of them- Tada! almond/flax meal. The stuff rolled out beautifully. Among the things I love about eating raw is that it's hard to screw up a recipe. Btw, if this turns out badly I'll let you know:-)

Posted from The Rawtarian App

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Hi Lance, I like your innovative thinking! Did this turn out okay?

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I threw in some sesame seeds and rolled the dough to about 1/8 ". We now have pizza dough/crackers. I made a raw vegetable soup out of odds and ends in the crisper and served the soup with raw cheese. BTW, I've lost 15 pounds in a little over three months, and I haven't really tried.

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"I've lost 15 pounds in a little over three months, and I haven't really tried." That's the ticket! It's kind of a byproduct of eating this way :)

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This was great! Also, instead of forming little crusts, I spread out all the "dough" on the tray and scored it into triangles that turned out wonderfully!

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Love it Jeanne!

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I am new to eating raw. Well besides eating salads and fruit all my life. lol. I just bought a dehydrator at a great price from the internet with a lot of researching done. Didn't want to buy an expensive one to start just to see how i go. Well the first thing i actually wanted to make was pizza.... So i did. It turned out great and delicious and not as hard as i thought it would be. Very satisfying.

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Success Mon!

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I have had great success with this recipe. We love it. Not exactly pizza, but very tasty. I bought a small wooden rolling pin from Amazon that flattens the crusts very well. I keep it wet by dipping it in water, and I let the weight of the tool do the work. I've found that if I exert any force I lose batter to the rolling pin. Thanks so much for the good work L-J.

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Glad you liked Lance. Not quite pizza but ... an approximation, right? :) Love a good rolling pin!

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Thank you for this recipe! I had two cups whole flaxseed soaked in two cups water for about 3 hours when I came across your website and this pizza dough recipe (I was prepping for a flaxseed cracker). Since I don't yet have a coffee grinder to grind the flaxseed, on a whim, I made your recipe substituting part of my now gelatinous flaxseed to the ground almond until the consitency seemed right (approx one and two/thirds cup). I omitted the water and added the rest of your ingredients and it came out in good form and tasting great - just another option. Thank you so much for what you have put together here!

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Sounds like some great ideas here Terrie. Thank you for sharing! I would love to read more of your tips.

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Hi I was wondering if you had a recipe for a RAW tomato sauce?

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Hi Becky, I have a nice one here: http://www.therawtarian.com/raw-tomato-sauce-recipe

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Hi,

What do you recommend for a dehydrator? I bought a cheap one at harbor freight, but not too happy with it.

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Hi Laura-Jane,

I skimmed through the comments to be sure no one else has discovered this amazing and time-saving way to thinning the raw pizza dough to a 1/4 in or less thick. I was having my husband help me flatten them with our hands and he discovered a new method that is 20 times faster.

He plopped four balls of dough on each tray lined with teflex or parchment. Then take another piece of parchment and lay it over the top of the ball of dough. Take a roller pin and flatten! Peel the top piece of parchment off slowly and wah-la(!) you have perfectly thinned raw dough in less than 10 minutes!

Just thought I'd share...

Thanks for the recipe this is my 2nd time making it and am glad that we found this new way of spreading the dough. Otherwise it is a bit tedious. :)

Leah

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This recipe looks great, I would love to try it, I don't own a dehydrator and I'm overwhelmed with all the different varieties. I love to cook and making traditional pizza for the family and skipping out on one for myself is just sad :( What type of dehydrator do you suggest?

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Hi Thomas, I recommend the 9-tray Excalibur - see this page for details: http://www.therawtarian.com/recommended-raw-food-appliances-and-specialt...

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You're right, this is delicious and so easy. It will become a staple in for me I'm sure, which is great as it's ages since I made dehydrated crackers/breads/pizza crusts precisely because they are (usually) so time consuming. Also, when I've tried to come up with simpler recipes myself, I haven't had much luck.

Fyi, I've just put in the dehydrator a variation on this recipe - I used almond/hazelnut pulp (left over from making raw ice cream) instead of the dry almonds, then followed the rest of your recipe except I left out the herbs and added instead lime juice, yeast flakes and a touch of smoked paprika (I would love to say this was my idea but I was trying to replicate some shop bought crackers!). Though it will be a while until it's ready, the undehydrated version was so yummy I kept picking at it, which is a good sign...!

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Totally agree that it's a good sign when the batter is irresistable Liz lol

Great substitutions.. love having a simple base recipe that can be jazzed up!

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Just wondering can i use my oven if it goes to 145,I have been using it and opening the door off and on ,Since I need to buy a food processor today I cant afford both,besides we cant find a dehydrator local.

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no, sorry. won't work in oven.

best to wait until a later date if/when dehydrator becomes part of your life :)

in my experience dehydrating in over never works.

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I have a question, I'm sort of new to dehydrators, may I dehydrate the almond raw pizza crust or any raw pizza crusts in a Nesco dehydrator? I just bought a nesco dehydrator, one with a fan on top so can I do a raw crust on that?

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sure, you might have to make them a weird shape if your dehydrator is round.

if you try it please come back and let me know how it turned out, thanks

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In the recipe you recommend starting out dehydrating the pizza crust at the highest setting for one and a half hours, then 105degrees for the remainder of the time. Won't the highest temp. kill the enzymes in the pizza crust? I thought 105-115degrees was the highest temp. to still be considered raw?

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yes, you are correct. I explain this in http://rawdehydrating101.com but basically it takes a long time to heat up the dehydrator so if you zap for first hour then reduce enzymes are ok

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I develop bloating and stomach upset with flaxseeds, is there something I'm able to substitute the flax seeds with? Thank you! :)

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try ground chia seeds instead - same amount

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Yummy pizza..... thank you for the simple recipe.
I wanted to share with you a tip for making smooth crusts from my childhood. For this recipe, I placed the dough on my dehydrator sheets, then placed a ziplock baggie over the dough and pushed down the crust in a circular motion. Remove the baggie and continue with the next crust. Every crust took seconds to form and they all came out perfect. Your recipe made 6 single serving size crusts for me.

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Love this idea Von. Thank you for sharing this excellent tip.

:)

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I love how simple this is! I love the fact that is doesn't take literally days before you can eat it. Thanks for sharing! Keep up the good work! Elaine

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I love it for the same reasons :) Did you put anything yummy on it?

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Hi Laura-Jane,
I suffer from fibromyalgia and have just started to embark on a raw food journey. I've managed to make delicious almond milk, smoothies, green juice, and even macademia cream cheese. However, I don't have a dehydrator yet, and wondered if there is a raw food pizza base recipe that I can use in the meantime that does not require dehydration.

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Sorry, no. I am not aware of a raw pizza crust that does not require dehydrating

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Laura-Jane, you have inspired me to go raw again! I have been raw off and on for the past 6 years and I have no doubt that this is the most excellent way to treat our bodies. The only reason I ever give up on the lifestyle is because I get so exhausted from all the soaking and sprouting. I literally almost cried when I tasted this pizza crust after only 6 hours instead of 48! Thank you thank you thank you, and for heaven's sake- don't ever stop!

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Your words mean everything to me.

Thank you. It means a lot.

:)

Hugs Lynsie,

Laura-Jane

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Hi Rawtarian!
Thank you so much for such an easy pizza crust recipe. I, too, was overwhelmed at the Russell James version and found yours very simple. I don't know if this will help anyone else, but to facilitate the spreading of such a sticky mix, I placed the dough on the Teleflex sheet and placed a piece of parchment paper on top of the dough. I then used a rolling pin to flatten everything out. It required some patience, but it worked much better for me than even my bare hands.
Vanessa

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This is an excellent tip Vanessa. I will try this the next time I do pizza. Thank you for sharing with us :)

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Hello!
I struggled recently on a holiday in Egypt, what do you do on holiday? Any tips much appreciated! Thanks

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If you have to go to someone else's house for meals then bring some of your own stuff plus goodies to share, especially dessert to share

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following up the previous question from Renee,
I have access to raw almond flour (which helps me cut out the making of it-yay!)...how many cups of flour does 2 cups of almonds make?

Thanks!

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use 2 cups of almond flour or a tiny bit less

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Hi Laura-Jane,
I have a bag of almond flour in my freezer, could that be a substitute for the almonds?
Also, is almond flour considered raw?

Thank you.

Kind regards,
Renee

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I don't have any experience with almond flour. What's in it? If it is purely almonds that are ground up then go for it, but I doubt that the ingredients are that simple! I hope I'm wrong though :)

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I was able to do the raw pizza crust successfully...Finally thanks to your easy recipe..However I still need some help with some more recipes. I have a dehydrator but I am not getting my breads / wraps to come out right they are not rising and really hard around the edges but mushy in the middle... Please Help!!! Thanx In Advance....

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Help me with some more recipes please I have a dehydrator but I am not getting my breads / wraps to come out right they are not rising and really hard around the edges but mushy in the middle... Thanx In Advance....

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Hi Lori,

They won't rise. You probably need to spread them thinner. Also, what temp are you dehydrating at? What kind of dehydrator do you have?

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have you ever made any wraps? or know of a good one to try?
a friend told me of one she ate at a store like a deli while traveling, and they sounded so yummy and was veggie based. i would love to try one if you know a good place to start.
thanks
janie

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Yes, I have a couple of good recipes, but the only one I've posted here is probably onion bread. It lends itself well to wrapping, here's recipe: http://therawtarian.com/raw-onion-bread-recipe/

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i found one other wrap, it started with sun dried tomatoes but all i can find is dried tomatoes in oil they come in a bottle. is that what they are talking about? i am looking at getting the dehydrator soon, can i dry some tomatoe slices in there and come out to sun dried?
thanks very much for all your help
janie-
ps i wrote you back about your reply for the kelp noddles. i didnt hear back from you as a way to get you my address safe, not sure if its a good idea to post my address on the comment section.
thanks again

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Yes, you can dehydrate them yourself, although I don't b/c I am lazy!

Best to buy them not in oil. You should be able to find them dry in a grocery story. Sometimes they are in produce section in a little plastic sac/bag near the fresh tomatoes. Most grocery stores carry them in oil AND dry too so just ask.

Also, bulk food retailers usually carry them too.

PS: I emailed you just now, sorry for the delay!

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Best pizza crust recipe!!!! My family loves it!!!

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Glad you like! It has a subtle flavor, which all pizza crusts should have.

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thanks for the recipe, it looks amazing! I'm new to the raw lifestyle, and I was wondering what sort of paper you use? is it waxed or unwaxed?

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It is called "parchment paper" or "baking paper."

It is very different from "waxed" paper, do not use waxed paper.

Hope that helps!

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This is definitely one awesome way to make a pizza crust. I have never tried it with quite that ratio of almonds to flax. Perhaps I'll try that next time I make a pizza. :D

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If you try do let me know what you think :)

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Hi Laura-Jane

Did you soak the almonds beforehand?

Kindest Regards
Babs

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No, I did not soak :)

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I am really excited to try this one! I have made Russel James' pizza before and there were SO MANY STEPS that I didn't even enjoy the dish when it was done. I am sure this one will be different :)

Awesome Idea about pre-making and freezing them! It will save so much time later on!

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I am glad to read that you've tried raw pizza before. It is tasty, but generally quite complicated--especially when reading the directions.

I hope that if you try this one it comes out well and you're able to enjoy it. :)

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PS: If anyone is wondering about what the heck to do with a dehydrated pizza crust here's a sneak-peak into what to do with it:

Take a dry pizza crust. Spread with raw pizza sauce or raw pesto. Top with your fav pizza toppings (pineapple, green pepper, sun dried tomatoes, mushrooms, whatever) then dehydrate for 2 hours or so. Tadah! Pizza :)

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Your recipes are incredible! Thank you so much for sharing them.
I was wondering if I could add ground psyllium husk to the pizza crust recipe to give it more density/sponginess?
I'm planning a meal for Saturday, so I'd love to know your thoughts before just trying it and taking a chance on it not coming out as well.

Thanks in advance,
Stacee

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Hi Laura-Jane,
I love your inspirational blog and great recipes. I've been a raw foodist for about two and half months and it has transformed my life =) Is it necessary to dehydrate the crust? I do not own a dehydrator. The lowest temp that my oven goes down to is 200 degrees..
Thanks!
Bekah

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Hi Bekah,

Hooray for transformation of your life!! I am assuming that it was a good transformation, BTW. Although it always is :)

Sadly, it is necessary to dehydrate. But don't fear, I didn't get a real dehydrator til I was probably raw for at least six months or something like that.

There's a lot of equipment to buy, so most people don't get everything right away.

You can try making it and putting them in your oven at the lowest temp with your oven door propped open a little bit, but in my experience that never works very well and the results are always disappointing.

I suggest really mastering the non-dehydrated stuff (lots of good recipes here!! http://therawtarian.com/raw-food-recipes/) first before dabbling too much with dehydrator recipes w/o a dehydrator. Talk about frustrating!

Good luck!!! And keep me posted :)

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Living in the third world has re-inspired my creativity. If you live where it is sunny you can build a sun-based dehydrator. Lots of plans on-line. In fact, you have inspired me to add one (as soon as I get a chance) on http://steprojects.com.
In the mean time, if you have sun and a car, you may already have a dehydrator. A friend's mother used to make fruit leather by blending the ingredients, driving to work, parking her car facing north, putting a jellyroll pan on the shelf under the rear window and pouring in the mix. When it was time to go home she had fruit leather and her car smelled really nice.

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Back in the 60's,while living a rustic lifestyle, we built all kinds of fancy solar dehydrators. However, the one that always worked best was the old car. Just remember to leave a crack in the window to let the moisture out...

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Sorry with all the q's, but its nice to talk to someone that is informative.Did a google search and that's how I landed on your page.What about a toaster oven? I have a mini one. I've been craving pizza =)I'm still learning all of the non-dehydrated recipes. Love the kale salad and raw brownies.

Thanks mucho!

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No problem Bekah. I think you will probably have equally disastrous results with a toaster oven though :(

Hope helpful!

TTYL!

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